I would add to the list: using sous vide for your mash. I put an ANOVA sous vide stick into my kettle. It gives you ultra precise temps, keeps water moving which I adds to efficiency, and removes the need for a thermometer on your kettle.
That sounds like a great piece of advice I've not heard anywhere else before. Do you not get a problem with the fine particles running through your anova? For cleaning mostly I guess.
@@CarlPotts335 Not yet. Just run it in clean water after the fact. I will note, I now use a combination of under pot heater and sous vide. The under pot heater is intended to the bulk of the heating (e.x. 60-80%). The sous vide is then intended to do the last bit, but with precision.
Hmm. Interesting idea to place the sous vide IN the kettle. Sure it will keep the water and the grist moving, but I don't know that I want to have all those sugars and proteins and gunk from the grist coating my sous vide. I use my sous vide to heat milk for my cheese making but the sous vide has enough thermal energy to warm the milk even when the milk is in a kettle and the sous vide is in a basin heating that kettle. I am about to brew a batch of beer with my sous vide.
For those 10 gallon batches, use 2 bags & split your grain. Like what Beermeister32 said, use Double Brew In A Bag (DBIAB)! It is a simple 2-bag setup with some stainless 1/8" welding rod over the top to clip on to. Makes bag extraction a breeze, no pulleys, block and tackle, engine hoists or extra buddies needed! You saved me 2 hours on my brew day with all your tips!!!!Thank you!!!!!
As alternative to double crushing your grains, you can also simply add 10% more of each grain in the grain bill. Since, as homebrewers, we're only talking about a few ounces for most of the grains this is relatively cheap and easy to do. I routinely get efficiencies greater than 80% using this method. Cheers!
We use a bus-tub and heat proof gloves to squeeze the bag, and then dump the wort back into the kettle. Also, a stainless steel colander that fits across the kettle lets the bag drip before the bus-tub squeeze.
Great tips. I routinely get >80% mash efficiency with my setup. I double crush (second crush is very fine), and I installed a recirculation pump during the mash. Very happy.
One thing i do to keep the temp is automate an termometer with my eletric kettle, when it reaches 65c, it turns off, when it cools down to 63, it turns on again, its amazing
I put my brew bag in my plastic fermenter after removing it from the kettle and run about 3 to 4 jugs of 65C water over it. I let that sit for about 20 minutes and then drain and add to the rest of the wort in the kettle. I also moved my heating element from an old Peco plastic kettle to a 50 litre stainless steel vessel and it works well as I use water from my boiler which I can heat to 60C straight from the tap. Saves a lot of time.
Can confirm the digital grill thermometer was my first choice since I got into brewing after getting into bbq and smoking. I drop it in there about half way and set a alarm for 156 so I can shut the heat off before it gets above enzyme killing temp. Great video man. I swear I’m proud of myself for figuring out the little stuff like using the lid to squeeze and using a cookie rack to rest and sparge. Worth mentioning, have a second pot with hot water at the start so you’re not frantically trying to get it after the mash is done and sitting waiting
I’m brand spanking new at this and learning before doing my first brew. Why would I need the second pot of hot water? Is that to add back what has evaporated?
awesome tip for squeezing with the lid. one bag cleaning tip; in the winter when my hose line is off, i dump my grains, flip the bag inside out (shaking off as much grain as possible) and then throw it in the washing machine on hot with some oxi clean. usually does the trick and keeps my bag fresh
I lift my bag out of the kettle and straight into the fermenter. Peg the bag up and sparge through the fermenter. Adjust the outflow to suit. put a saucer on top of the grain to difuse the sparge water.
I loved your content, tone and production. Great minds think alike. I do all 10 of these myself and, thankfully, have used the same bag for probably 50 batches. It's certainly getting a little worn, but it still works, so I'd rather put those $8 towards the next grain bill! :)
Good tips! I opted for mashing in a bag in a cooler and transferring. Offers the advantage of space more than anything and have so far gotten better efficiency with full volume that way than trying to sparge. And I don't have to worry about burning the grains during the boil.
in my many BIAB brew days, i've found sparging with 180 degree water is essential to rinsing all the sugars off the grain. If you raise the temp on the mash with a nylon bag in, you risk burning the bag, and the very least, having to squeeze your bag at a much higher temp, which makes it a little more difficult. I always get better efficiency from sparging the bag
Nice presentation - I use a pump to recirculate and a sous vide probe to do my mashing. Maintains temps perfectly - I put the sous vide probe in my hop strainer to keep grain out of it. I insulated the lid and made a "slip over" insulation "sock" out of that mylar "reflectix" roll insulation big enough for the whole kettle. Finally, when NB put the boilover sentinel on sale - I got one and it is great for squeezin' that bag like it owes ya money! Oh, yeah, use both cheapo bags (even paint strainers for small batch!) and a brew bag for big batches (Yep worth it!) Cheers, guys!
@@TheBruSho When I am not in a hurry, I use that sous vide to heat up 8 gallons of water for mash in, too...saves gas. I only light the burner to boil. Makes a propane tank good for 6-7 60 minute boils.
Great tips. I use a rack from my electric meat smoker while draining the bag. Heavy rubber gloves help alot to protect the hands while lifting and squeezing the bag.
Good video for bag people 👍 Personally though i find lifting the lid during the mash you'll lose too much heat. If you have good enough insulation, it should keep the heat in. I made a purpose-built jacket out of a yoga mat! Cable tie it on, then a duvet over the top with bungee ropes. I lose maybe 1 degree across the hour. My efficiency is usually pretty good between 75 and 80.
When I went all-grain, I was using an insulated mash tun with a false bottom. I don't know what happened, but one brew day I had a stuck sparge. Nothing I could do could get it unstuck, and my frustration grew until I threw out the entire batch. This was supposed to be my relaxing hobby, and here I was, cursing and getting all upset! So I vowed to go BIAB. I still use the insulated mash tun, and it works great for holding the mash temp for a whole hour. And I'm saving time on brew days, too. One other hint: if you can't find a sturdy enough cookie rack, get one of those perforated plates for grilling vegetables. They're really sturdy, and usually big enough to fit over your mash vessel. I've won a couple of competition ribbons with beers I've brewed using BIAB, so don't let anyone tell you it's an inferior method.
BIAB sub tip. Use your brew bag as a hop spider. It. significantly reduces the amount of trub in the bottom of the kettle. less waste more beer. On brews with late hop additions I tend to pull the hop bag after chilling.
I kept my 5-gal bag when I moved up to my 15-gal kettle and use it for my hops. I find it maximizes hop contact with the wort without getting too much particulate in the kettle itself.
How do you weigh it down without scorching it during the boil? I tried this before but the weighed down part stayed down but everything else floated back up. Maybe some sort of heavy ring to give the bag structure might do the trick
Appreciate the video. I can't believe how much wort i've wasted by not squeezing. I bought into the "ThE tAnNiNs!" argument. I will do a full squeeze next time.
Cheers for the info. Great video. I've just set myself up with a 38ltr. SS Brew Kettle, bag etc. Moving on from 18years of extract brewing. Cheers, from Stew, in Nelson, New Zealand (Lots of nice hops grown here 🍻)
Brewing in the apartment the BIAB method is the way to go in my opinion. I had great results with this and the time is just a fun hobby time and the space it take is not that bad either! cheers
@@TheBruSho defo dude, Citra pale ale getting dry hopped tomorrow. And also the brew bag tip I think I overlooked 🤣 gonna get my mum to trim and seam it down a little it’s MAHOOSIVE bro
Great tips! I have an assortment of nylon bags in different sizes depending on the batch size. They’re also great for dry hopping and adjuncts. After discarding the grain/etc, for cleaning I give them a quick rinse of hot water and throw them in the washing machine using our normal dye free detergent. Voila 🍻
Great video! Even a year later. Quick question. i have a wireless thermometer that i drop into the bag to keep my wort temps correct. When I first got the kettle, I saw a significant difference between the thermometer in the brew bag, and the one in the side of the kettle. Have you seen this? Not sure if it was because of the placement, the grains, or because at the time I used cotton bag (now i use nylon).
I think I had my first ever failure... 12 lbs 2 row, 2 lbs munich, 2 lbs caramel 40L at 150 degrees for 60 min and did a rinse at 170 degrees for 10 min and all I got was 1.060 for a O.G. I was expecting 1.090 or somewhere close... Never been so disappointed... all BIAB in that new Home Depot beverage cooler, it works awesome! Kept 150 degrees for the entire 60 min. here in Minnesota not the warmest place in the nation...
Sorry to hear that. I may be wrong but one thing I’ll note is that caramel malts I believe add minimal fermentables. And you have a good portion of your bill using them. And next time you can always add dry malt extract to make up the lack of gravity points or boil longer. It’s not a failure if you know how to adjust! But I’m sure it will still come out okay
Great and timely video! I just got a new bag and looking forward to trying it out! I'm going to try using my oven rack to squeeze the grain if needed. Might save me from getting a cookie rack (or cost me a lot more to replace when my newly found BIAB strength bends the crap out of it). Cheers!
@@alvaradobrewhouse6387 Do you use the bag instead of the malt pipe or do you place the bag in the malt pipe? I just got the anvil and brewed my first beer in it using BruSho's oktoberfest recipe. Cheers.
@@hackattack7811 I still use the malt pipe to avoid the heating element burning my bag. Just clip or tie the bag around to rim of the pipe and it’s easy to remove when mashing is done. Congrats on getting the anvil tho, after working through the kinks it works great. Cheers 🍻
Great video! I went with BIAB when I graduated to all grain as an easy way to start out. I don't see any need to graduate any further. It's so easy! I see you have the same issue that I have with wort wicking up the bag and making a mess of my stove top when it drips. Any ideas how to prevent this?
An appropriately sized grill grate with some stainless steel bolts, nuts and washers is pretty good insurance for a makeshift false bottom if you felt the need to add heat during the mash without lifting the bag. Also let's you decide how tall it is based on your kettle setup.
Great video, If you are just using a big stock pot, is it essential to rest and syphon off the cooled wort before adding it to the fermenter? Some say they just pour it all in. I made a lager pouring it all in and it's still cloudy after a month, I even did a cold crash for 3 days
By chilling fast after the boil it helps with getting a good cold break which can help with clarity later. So that might be why you had some haze still. It also helps you to get fermenting faster. Recommended but not required to make beer
@@TheBruSho thanks for replying. I tried some Weiss beer that I syphoned after half an hour rest and it's much better. I also used a wort chiller this time so it was much quicker to chill than the lager.
Sorry bro, got this vid only to 999 likes... Thanks for the tips! Going to make my first batch later this year and I'm not going to settle for those condensates because of my taste.
Regarding the mash step … after getting my water to the required temperature, I put my kettle (lid off) into the kitchen oven, preheated to 65 deg Celsius. This seems to keep my mash temperature where I need it for the hour mash.
Dude, I'm a victim of number 1. I felt attack 😭😭😭 I literally winged it and got a super huge bag over my kettle. Can we request a brew session for you do to for us 😭😭 As always awesome video man. Cheers!
Haven’t finished watching the video yet but wanted to say. My first BIAB I did I ended up tearing my bag on my thermometer 😂. Make sure to push out on the bag on whatever side the thermometer is on and if you notice a lot of resistance while pulling out it’s most likely caught, don’t keep pulling.
Put a silicone stopper on the end. They are good for boiling temperatures, and do not interfere with the probes reading. You can pull the bag out without any worry of snagging….just make sure it’s a firm fit.
I was thinking about doing a BIAB inside a 10gal beverage cooler from like Home Depot or Lowes I think they are made by Rubbermaid anyways... that way the heat is consistent... the only pain that I can see is just having to transfer from kettle to cooler then back again after mashing out....
@@TheBruSho I'm too cheap to buy pumps... I'll just pick it up and dump it back and forth... lol It's only 6 gallons at the most... oh and I checked that plastic that they use is BPA free so should be safe to use with hot water.
To transfer wort from my Home Depot mash tun I use a ball valve on my mash tun and high temp tubing. Bottom of mash tun is higher than the brew pot sitting on the burner. I use a second smaller Depot cooler as a hot liquor tank. This is mounted above the mash tun. Gravity does all the work. BTW this video has many good tips I found by trial and error. Thanks.
Hey welcome! And I would say it is probably going to have a burnt plastic taste so it might not be good. But use your best judgment. Might be better to just brew it again
It’s a combo of occasionally stirring to keep temp consistent and turning on the heat if it drops to low. Some people use blankets and jackets and wrap them around the kettle to keep it insulated.
I loved the comment about burning your fingerprints off. Made me laugh so hard. I have totally sacrificed my fingerprints a time or two because I really wanted to get that last couple drops of wort out my bag.
My efficiency dropped from 7O% to 60% when I transferred from Igloo cooler to BIAG with same high gravity IPA recipe. Any Tips or ideas?? Beers taste great but I’m scratching my head
Interesting. Not sure exactly what could have caused that. Maybe temps not being as stable as in the igloo cooler? Crush not as fine, hard to say. But I’ve gotten a few questions about efficiency so I’ll definitely be covering it in a video someday
2) same crush on Igloo method as all 3 (10G) BIAB batches - can I go finer? Also @ mashout, How long should I leave bag @ 170 Deg before I pull and squeeze bag???
![Home Brewing Water Chemistry for Beginners [WATER SIMPLIFIED]🚰](http://i.ytimg.com/vi/xVIAC1CqeVc/mqdefault.jpg)
no joke.. i'm googleing all these questions right now. I just got my 20 gallon anvil kettle and i can't wait to get this going. Cheers!
Can’t wait to see it! And hear your thoughts first hand
Yeah man. I love your channel and I do BIAB. I'd love to see you rock a BIAB
I would add to the list: using sous vide for your mash. I put an ANOVA sous vide stick into my kettle. It gives you ultra precise temps, keeps water moving which I adds to efficiency, and removes the need for a thermometer on your kettle.
That sounds like a great piece of advice I've not heard anywhere else before.
Do you not get a problem with the fine particles running through your anova? For cleaning mostly I guess.
@@CarlPotts335 Not yet. Just run it in clean water after the fact.
I will note, I now use a combination of under pot heater and sous vide. The under pot heater is intended to the bulk of the heating (e.x. 60-80%). The sous vide is then intended to do the last bit, but with precision.
Hmm. Interesting idea to place the sous vide IN the kettle. Sure it will keep the water and the grist moving, but I don't know that I want to have all those sugars and proteins and gunk from the grist coating my sous vide. I use my sous vide to heat milk for my cheese making but the sous vide has enough thermal energy to warm the milk even when the milk is in a kettle and the sous vide is in a basin heating that kettle. I am about to brew a batch of beer with my sous vide.
For those 10 gallon batches, use 2 bags & split your grain. Like what Beermeister32 said, use Double Brew In A Bag (DBIAB)! It is a simple 2-bag setup with some stainless 1/8" welding rod over the top to clip on to. Makes bag extraction a breeze, no pulleys, block and tackle, engine hoists or extra buddies needed! You saved me 2 hours on my brew day with all your tips!!!!Thank you!!!!!
As alternative to double crushing your grains, you can also simply add 10% more of each grain in the grain bill. Since, as homebrewers, we're only talking about a few ounces for most of the grains this is relatively cheap and easy to do. I routinely get efficiencies greater than 80% using this method. Cheers!
That’s a great point. Only a few cents more to toss in a handful or two of grain!
We use a bus-tub and heat proof gloves to squeeze the bag, and then dump the wort back into the kettle. Also, a stainless steel colander that fits across the kettle lets the bag drip before the bus-tub squeeze.
Great tips. I routinely get >80% mash efficiency with my setup. I double crush (second crush is very fine), and I installed a recirculation pump during the mash. Very happy.
One thing i do to keep the temp is automate an termometer with my eletric kettle, when it reaches 65c, it turns off, when it cools down to 63, it turns on again, its amazing
I put my brew bag in my plastic fermenter after removing it from the kettle and run about 3 to 4 jugs of 65C water over it. I let that sit for about 20 minutes and then drain and add to the rest of the wort in the kettle. I also moved my heating element from an old Peco plastic kettle to a 50 litre stainless steel vessel and it works well as I use water from my boiler which I can heat to 60C straight from the tap. Saves a lot of time.
Genius tips, Thank you!
Can confirm the digital grill thermometer was my first choice since I got into brewing after getting into bbq and smoking. I drop it in there about half way and set a alarm for 156 so I can shut the heat off before it gets above enzyme killing temp. Great video man. I swear I’m proud of myself for figuring out the little stuff like using the lid to squeeze and using a cookie rack to rest and sparge. Worth mentioning, have a second pot with hot water at the start so you’re not frantically trying to get it after the mash is done and sitting waiting
Very smart, great idea with the second pot
I’m brand spanking new at this and learning before doing my first brew. Why would I need the second pot of hot water? Is that to add back what has evaporated?
@@Norseman2I would say it’s more to add water back that the grains have soaked up as well as getting every bit of goodness out of the grains.
@@Sparks00psn thanks for the tip.
awesome tip for squeezing with the lid. one bag cleaning tip; in the winter when my hose line is off, i dump my grains, flip the bag inside out (shaking off as much grain as possible) and then throw it in the washing machine on hot with some oxi clean. usually does the trick and keeps my bag fresh
Wow genius idea! Haven’t done that before will have to give it a try
Great video! Converting to brew in a bag has made brewing so much simpler. Thanks again for the shout out.
Thank YOU for the pic! You have me inspired to find a way to do pulley here
@@TheBruSho where there’s a stud there’s a way. And for me if it didn’t work it was only like a $15 waste
I lift my bag out of the kettle and straight into the fermenter. Peg the bag up and sparge through the fermenter. Adjust the outflow to suit. put a saucer on top of the grain to difuse the sparge water.
I loved your content, tone and production. Great minds think alike. I do all 10 of these myself and, thankfully, have used the same bag for probably 50 batches. It's certainly getting a little worn, but it still works, so I'd rather put those $8 towards the next grain bill! :)
Hey if it works it works! I’m still going with my same bag in the video, snags and all. Maybe someone will get me a new bag for xmas. Cheers!
Awesome vid as always. That draining rack is looking a little gnarly, maybe time for an overnight in some pb-dub.
Haha I think your right!
Good tips! I opted for mashing in a bag in a cooler and transferring. Offers the advantage of space more than anything and have so far gotten better efficiency with full volume that way than trying to sparge. And I don't have to worry about burning the grains during the boil.
That’s a great way to do it! Holds temp better too I’d imagine
in my many BIAB brew days, i've found sparging with 180 degree water is essential to rinsing all the sugars off the grain. If you raise the temp on the mash with a nylon bag in, you risk burning the bag, and the very least, having to squeeze your bag at a much higher temp, which makes it a little more difficult. I always get better efficiency from sparging the bag
That’s a great tip. I have been sparging recently with different temp water and haven’t noticed a huge difference but will give 180 a try, TY!
Nice presentation - I use a pump to recirculate and a sous vide probe to do my mashing. Maintains temps perfectly - I put the sous vide probe in my hop strainer to keep grain out of it. I insulated the lid and made a "slip over" insulation "sock" out of that mylar "reflectix" roll insulation big enough for the whole kettle. Finally, when NB put the boilover sentinel on sale - I got one and it is great for squeezin' that bag like it owes ya money! Oh, yeah, use both cheapo bags (even paint strainers for small batch!) and a brew bag for big batches (Yep worth it!) Cheers, guys!
Love the sous vide idea I might have to try that out. Thank you!
@@TheBruSho When I am not in a hurry, I use that sous vide to heat up 8 gallons of water for mash in, too...saves gas. I only light the burner to boil. Makes a propane tank good for 6-7 60 minute boils.
This channel is extremely underrated, should have way more subscribers.
Thank you for that!!
Great tips! BIAB is such a good method!
Thanks man! Don't you miss brewing in a bag on your stove top? 😅
@@TheBruSho for sure sometimes! A lot fewer moving parts and less cleanup
Needed this tips! One search on TH-cam got me this vid! Nice!
For the thermometer, take one of those black small clips on the rim, flip an arm down and slid the thermometer through it. That might work
Great tips. I use a rack from my electric meat smoker while draining the bag. Heavy rubber gloves help alot to protect the hands while lifting and squeezing the bag.
Nice! Yeah I should probably get some good gloves already
Hi from argentina. Thanks for the vídeo i gonna probe double crash in the next Cook.
Good video for bag people 👍 Personally though i find lifting the lid during the mash you'll lose too much heat. If you have good enough insulation, it should keep the heat in. I made a purpose-built jacket out of a yoga mat! Cable tie it on, then a duvet over the top with bungee ropes. I lose maybe 1 degree across the hour. My efficiency is usually pretty good between 75 and 80.
Wow absolutely genius idea! I might be stealing that one since I have a yoga mat I never use haha
Good tips Trent
Thanks Curt!
When I went all-grain, I was using an insulated mash tun with a false bottom. I don't know what happened, but one brew day I had a stuck sparge. Nothing I could do could get it unstuck, and my frustration grew until I threw out the entire batch. This was supposed to be my relaxing hobby, and here I was, cursing and getting all upset! So I vowed to go BIAB. I still use the insulated mash tun, and it works great for holding the mash temp for a whole hour. And I'm saving time on brew days, too. One other hint: if you can't find a sturdy enough cookie rack, get one of those perforated plates for grilling vegetables. They're really sturdy, and usually big enough to fit over your mash vessel. I've won a couple of competition ribbons with beers I've brewed using BIAB, so don't let anyone tell you it's an inferior method.
Great idea with the grilling rack. I’ll have to keep that in mind! Thank you
BIAB sub tip. Use your brew bag as a hop spider. It. significantly reduces the amount of trub in the bottom of the kettle. less waste more beer. On brews with late hop additions I tend to pull the hop bag after chilling.
Genius idea man! Thanks
I kept my 5-gal bag when I moved up to my 15-gal kettle and use it for my hops. I find it maximizes hop contact with the wort without getting too much particulate in the kettle itself.
@@tomoverton2138 love it
How do you weigh it down without scorching it during the boil? I tried this before but the weighed down part stayed down but everything else floated back up. Maybe some sort of heavy ring to give the bag structure might do the trick
Appreciate the video. I can't believe how much wort i've wasted by not squeezing. I bought into the "ThE tAnNiNs!" argument. I will do a full squeeze next time.
Hahah I did too but squeeze dat bag yo!
I'm getting ready get into beer brewing I see this. I said this smart way too do this
Good luck brewing, and have fun!
wow your production is awesome dude, name of the show also dope had me rolling, nice stuff bro
Great vid! Can't wait to try my first bib brew now. Cheers!!
What a great video and edit. Well done!
Really helpful video. Interested in how to reduce or avoid scorching when using an induction hob.
Wow! Tip 7 and 8 are so simple and good that i never thought it.
Thanks buddy!
Sometimes the simple things are the best things
@@TheBruSho True!
Great tips! BIAB is a great entry point into all grain!!! Cheap and effective.
Yes indeed! Now just need to get that new bag
Cheers for the info.
Great video.
I've just set myself up with a 38ltr. SS Brew Kettle, bag etc.
Moving on from 18years of extract brewing.
Cheers,
from Stew,
in Nelson, New Zealand (Lots of nice hops grown here 🍻)
That’s awesome to hear! Excited for you to make some great beer. Happy brewing friend!
What homebrew software are you using in this example?
Brewing in the apartment the BIAB method is the way to go in my opinion. I had great results with this and the time is just a fun hobby time and the space it take is not that bad either! cheers
Hey dude I came back to say thank you for the grill idea to rest the bag on while sparging 🤟🏻 helped me so much with my 1st BIAB brew
Awesome, its a handy little trick!
@@TheBruSho defo dude, Citra pale ale getting dry hopped tomorrow. And also the brew bag tip I think I overlooked 🤣 gonna get my mum to trim and seam it down a little it’s MAHOOSIVE bro
Great tips! I have an assortment of nylon bags in different sizes depending on the batch size. They’re also great for dry hopping and adjuncts. After discarding the grain/etc, for cleaning I give them a quick rinse of hot water and throw them in the washing machine using our normal dye free detergent. Voila 🍻
Great thinking, I might have to try this!
Great video! Even a year later. Quick question. i have a wireless thermometer that i drop into the bag to keep my wort temps correct. When I first got the kettle, I saw a significant difference between the thermometer in the brew bag, and the one in the side of the kettle. Have you seen this? Not sure if it was because of the placement, the grains, or because at the time I used cotton bag (now i use nylon).
I think I had my first ever failure... 12 lbs 2 row, 2 lbs munich, 2 lbs caramel 40L at 150 degrees for 60 min and did a rinse at 170 degrees for 10 min and all I got was 1.060 for a O.G. I was expecting 1.090 or somewhere close... Never been so disappointed... all BIAB in that new Home Depot beverage cooler, it works awesome! Kept 150 degrees for the entire 60 min. here in Minnesota not the warmest place in the nation...
Sorry to hear that. I may be wrong but one thing I’ll note is that caramel malts I believe add minimal fermentables. And you have a good portion of your bill using them. And next time you can always add dry malt extract to make up the lack of gravity points or boil longer. It’s not a failure if you know how to adjust! But I’m sure it will still come out okay
Great and timely video! I just got a new bag and looking forward to trying it out! I'm going to try using my oven rack to squeeze the grain if needed. Might save me from getting a cookie rack (or cost me a lot more to replace when my newly found BIAB strength bends the crap out of it). Cheers!
Haha yeah I haven't tried that but let me know how it works!
Good idea, and you will always know where it is when needed, good luck
HI, My Friend good video and excellent tips, but I have one question, how can I to calculate my full volumen BIAB No sparge, thanks
Hey thanks! I would suggest using a brewing software to determine the right amount
BIAB! I never brew without it even though I have a malt pipe in my Anvil. It just helps in so many ways.
That's cool does it make the Anvil better to work with?
@@TheBruSho sure does. Prior to using the BIAG, I kept getting a stuck mash and lower efficiency and all that has improved now.
@@alvaradobrewhouse6387 good to know!
@@alvaradobrewhouse6387 Do you use the bag instead of the malt pipe or do you place the bag in the malt pipe? I just got the anvil and brewed my first beer in it using BruSho's oktoberfest recipe. Cheers.
@@hackattack7811 I still use the malt pipe to avoid the heating element burning my bag. Just clip or tie the bag around to rim of the pipe and it’s easy to remove when mashing is done. Congrats on getting the anvil tho, after working through the kinks it works great. Cheers 🍻
I've always hung my bag (and scalded my hands squeezing it) - now I'm going to find a rack to put on the top of the kettle.
Great video! I went with BIAB when I graduated to all grain as an easy way to start out. I don't see any need to graduate any further. It's so easy! I see you have the same issue that I have with wort wicking up the bag and making a mess of my stove top when it drips. Any ideas how to prevent this?
Excellent video, covers everything
Thank you, glad to hear!
Really liked the one about milled grain size. BIAB is on my to do list but I was worried about milling.
Yeah I wouldn't worry about it at all, as long as its milled you will make beer
Awesome video as always Trent!! Thank you!!
Thank you for watching! Cheers!
An appropriately sized grill grate with some stainless steel bolts, nuts and washers is pretty good insurance for a makeshift false bottom if you felt the need to add heat during the mash without lifting the bag. Also let's you decide how tall it is based on your kettle setup.
That’s a great idea, and good content for a video, thank you Antonio!
Great video, If you are just using a big stock pot, is it essential to rest and syphon off the cooled wort before adding it to the fermenter? Some say they just pour it all in. I made a lager pouring it all in and it's still cloudy after a month, I even did a cold crash for 3 days
By chilling fast after the boil it helps with getting a good cold break which can help with clarity later. So that might be why you had some haze still. It also helps you to get fermenting faster. Recommended but not required to make beer
@@TheBruSho thanks for replying. I tried some Weiss beer that I syphoned after half an hour rest and it's much better. I also used a wort chiller this time so it was much quicker to chill than the lager.
I love all your videos. Could you maybe do a video on brewing mikes hard lemonade style drink?
Yeah I’ll give it a try! I made an amazing fermented lemonade but it’s only like 1%, check that out if you haven’t
Sorry bro, got this vid only to 999 likes... Thanks for the tips! Going to make my first batch later this year and I'm not going to settle for those condensates because of my taste.
Well presented goodnscript and good content. Thanks!
Thank you, cheers! 🍻
Great video Trent very informative
Glad you enjoyed it
@@TheBruSho Wife and I will be brewing this coming weekend thanks for all the tips and tricks
Regarding the mash step … after getting my water to the required temperature, I put my kettle (lid off) into the kitchen oven, preheated to 65 deg Celsius. This seems to keep my mash temperature where I need it for the hour mash.
That’s a good hack! Thanks
I have a question about sparging. Is it necessary to sparge or can I just squeeze the bag instead?
Dude, I'm a victim of number 1. I felt attack 😭😭😭 I literally winged it and got a super huge bag over my kettle. Can we request a brew session for you do to for us 😭😭
As always awesome video man. Cheers!
Haha yeah my bag is slightly too big but it gets the job done. Making mistakes is the best way to learn! Thanks for watching!
Does this work longer than LME/DME beer
I was worried until I saw the notification popping out , cheers Trent ! 🍻🍻🤙🏼
Haha sorry I was a bit behind! But got it done eventually
@@TheBruSho you’re the man ! 🍻🙌🏼
Good stuff dude..👍
Haven’t finished watching the video yet but wanted to say. My first BIAB I did I ended up tearing my bag on my thermometer 😂. Make sure to push out on the bag on whatever side the thermometer is on and if you notice a lot of resistance while pulling out it’s most likely caught, don’t keep pulling.
Oomph that is no fun. But great call out man thank you!
This. My thermometer was a bit longer than necessary and I killed my first bag tugging too hard.
Put a silicone stopper on the end. They are good for boiling temperatures, and do not interfere with the probes reading. You can pull the bag out without any worry of snagging….just make sure it’s a firm fit.
Dude... Great stuff!
Thank you!!
Amazing video! So informative! 🍺
Thank you 🍻
Ideal kettle and bag size for 30 lb grain bill?? I’m ready to try BIAB for my 10G bathes
15-18 gal should be good for 10gal batch. The more room the better. Less chance for boil over
I was thinking about doing a BIAB inside a 10gal beverage cooler from like Home Depot or Lowes I think they are made by Rubbermaid anyways... that way the heat is consistent... the only pain that I can see is just having to transfer from kettle to cooler then back again after mashing out....
Yeah that’s a great idea! I guess you would just then need some pumps to easily move the wort around
@@TheBruSho I'm too cheap to buy pumps... I'll just pick it up and dump it back and forth... lol It's only 6 gallons at the most... oh and I checked that plastic that they use is BPA free so should be safe to use with hot water.
@@iamthenra1968 that works too 💪
To transfer wort from my Home Depot mash tun I use a ball valve on my mash tun and high temp tubing. Bottom of mash tun is higher than the brew pot sitting on the burner. I use a second smaller Depot cooler as a hot liquor tank. This is mounted above the mash tun. Gravity does all the work. BTW this video has many good tips I found by trial and error. Thanks.
Thanksie Trent, BIAB for life!
Thanks! 💰🍺
Saw you on H4L! Great video! So what would you do if you burned the bottom of your nylon bag? Is the beer still safe to drink at that point?
Hey welcome! And I would say it is probably going to have a burnt plastic taste so it might not be good. But use your best judgment. Might be better to just brew it again
Great video
Thank you! 🍻
I’m finding those exact same black triangular oblong seeds in my malting grain do you know what they are and if they are harmful?
I’m not sure I know what you mean so I’m guessing it’s ok, or at least I haven’t noticed any negative fx yet ha
Great video, cheers mate! 🇦🇺
Cheers thank you! 🍺
How do you temperature control the Biab mash temperature?
It’s a combo of occasionally stirring to keep temp consistent and turning on the heat if it drops to low. Some people use blankets and jackets and wrap them around the kettle to keep it insulated.
Get a plastic bucket and drill holes in the bottom, put your BIAB bag in that sitting on the rack for mess free sparging.
Wow you win greatest idea of the day!
Have you tried using a Sous Vide to recirculate and hold temps?
I haven’t but I’ve heard others have good success with that. And now there’s companies coming out with sous vide type machines for brewing.
I loved the comment about burning your fingerprints off. Made me laugh so hard. I have totally sacrificed my fingerprints a time or two because I really wanted to get that last couple drops of wort out my bag.
Hahah a little body sacrifice for the beer gods
Thanks, Isn’t tannin extraction harmful ?
It can add a harshness to the beer but I haven’t really experienced it with BIAB
Hi my friends one question, I am a begginer, I had read that squeeze tha bag is bad
No that’s a myth. Squeeze away!
My efficiency dropped from 7O% to 60% when I transferred from Igloo cooler to BIAG with same high gravity IPA recipe. Any Tips or ideas?? Beers taste great but I’m scratching my head
Interesting. Not sure exactly what could have caused that. Maybe temps not being as stable as in the igloo cooler? Crush not as fine, hard to say. But I’ve gotten a few questions about efficiency so I’ll definitely be covering it in a video someday
@@TheBruSho 1) Temp dropped 9Deg 1st batch- 2nd and 3rd batches re-lit propane @ 20 min intervals and only had 3-4 Deg variance
2) same crush on Igloo method as all 3 (10G) BIAB batches - can I go finer? Also @ mashout, How long should I leave bag @ 170 Deg before I pull and squeeze bag???
Do you have to buy a new bag for every brew?
Nope, reuse it until it has a hole. Which can be a long time if you clean and take care of it
It is a giant dow ball
Tip: throw your used grains out in the garden. Good for plants, good for birds.
"The bag dont make the beer, you do it"
I will change it for: "You do the mash and the yeast the beer batch"
clamp sity!
I should have brought them all out, but wasn’t sure if people were ready for all that clampness